Blueberry Morning Coffee Cake

February 17, 2009


I hate everyday breakfast, but I love something special in the morning- something sweet, hot, hearty and delicious! This Saturday I was craving a coffee cake, so I scoured the internet for recipes that contained ingredients that I already had on hand.  I ended up with a recipe that is a blend of several different recipes with a dash of my own ingredients.


2 cups of all-purpouse flour
1/4 cup brown sugar
2 1/2 tsp baking powder
1/4 cup granulated sugar
2 eggs
3/4 cup milk
1 cup blueberries (use any fruit you want in any amount you want!)
1/2 cup pecans chopped
2 tblsps butter
1 tsp vanilla
lemon zest
dash of salt


Blend flour, baking powder in a bowl. In a separate bowl mix eggs, milk, both sugars, pecans, melted butter, lemon zest. Next, blend all ingredients together and add blueberries. Pour into a greased 9×9 baking dish.  Then, make a crunchy topping!

For Topping: mix 1/4 cup chopped pecans, 2 tblsps melted butter , dash of cinnamon, and a few sprinkles of brown sugar and spread on top of the coffee cake. For even more crunch, (and sparkle) sprinkle a little bit of raw sugar on top before baking.

Bake coffee cake at 350 degrees for about 30 minutes. Check to see if it’s done by sticking a toothpick in the center- if toothpick comes out clean, it’s ready!


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Other posts you may enjoy:

  1. Peach and Blueberry Coffee Cake
  2. Spiced Sour Cream Coffee Cake
  3. Blueberry Molasses Cake
  4. Blueberry Almond Breakfast Cake
  5. Lemon Curd and Blueberry Ribbon Cake

{ 1 comment }

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